Chicken Stroganoff

When I saw
the idea for “chicken” stroganoff in "Crisco Cooking", I immediately
liked the idea. However, the recipe
called for cooking the chicken far too long (common in older cookbooks), and
added tomato paste and Worcestershire sauce to the mixture – which didn’t seem
appropriate.

So here’s my
version of this idea, based on my favorite recipe from an old Bon Appétit cookbook
for beef stroganoff and substituting chicken tenders I had just purchased on
sale instead. I used a combination of
half heavy cream and half sour cream which I like better – use whichever you
have. Just get a velvet coating of flour
on your chicken, shake off the excess before sautéing, so you sauce doesn’t get
gummy.

This was
simply delicious with steamed broccoli and homemade noodles. My husband said we didn’t have to save this
recipe just for the blog.

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.